Easy Seafood Curry

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #23913

June 03, 2016



"Love seafood and love curry and this is a recipe from one of our national supermarkets monthly magazine."

Original is 4 servings

Nutritional

  • Serving Size: 1 (572 g)
  • Calories 508.9
  • Total Fat - 12.4 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 194.4 mg
  • Sodium - 1196.2 mg
  • Total Carbohydrate - 43.7 g
  • Dietary Fiber - 4.9 g
  • Sugars - 9.4 g
  • Protein - 55.7 g
  • Calcium - 235.2 mg
  • Iron - 2 mg
  • Vitamin C - 41.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat oil in a large saucepan or wok over medium-high heat and add the onion and sweet potato and cook, stirring for 5 minutes or until onion softens.

Step 2

Add the curry paste and cook, stirring, for 1 minutes or until fragrant and then add the coconut milk, fish sauce, tomato and fish and bring to the boil and then reduce heat to medium-low and cook uncovered, for 8 to 10 minutes and then add the prawns and cook for 5 minutes or until fish is cooked through and then stir in the lime juice.

Step 3

Taste and season with more lime juice and fish sauce, if desired.

Step 4

Sprinkle the curry with the coriander leaves and serve with lime wedges.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the fish, make sure to pick a firm white fish such as snapper, cod or haddock.
  • For the curry paste, you can use either yellow or red curry paste depending on your preference.

  • Substitute the sweet potato with butternut squash – this is a great alternative as it has a similar texture to sweet potato but is slightly sweeter, adding a subtle sweetness to the curry. The benefit of this substitution is that it adds more flavor and sweetness to the dish.
  • Substitute the snapper fish with salmon – this is a great substitution as salmon is a richer, more flavorful fish compared to snapper. The benefit of this substitution is that it adds more depth and richness to the curry.

Vegetarian Curry Replace the fish and shrimp with 600 grams of firm tofu, cut into 2 cm cubes. Replace the fish sauce with soy sauce and omit the lime juice.



Coconut Rice: This fragrant, fluffy rice is the perfect accompaniment to the Easy Seafood Curry. The creamy coconut flavor will complement the spicy curry, creating a delicious and balanced meal.


Spicy Mango Chutney: This sweet and spicy mango chutney is the perfect accompaniment to the Coconut Rice and Easy Seafood Curry. The sweetness of the mango will balance out the spiciness of the curry, creating a delicious and flavorful meal.




FAQ

Q: What type of fish should I use for the recipe?

A: The recipe calls for snapper fish, a firm white fish, but any type of firm white fish can be used.



Q: What is the best way to cook the fish for the recipe?

A: The best way to cook the fish for the recipe is to bake it in the oven. Preheat the oven to 375 degrees Fahrenheit, season the fish as desired, and bake it for 15-20 minutes or until the fish is cooked through.

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Fun facts:

This Easy Seafood Curry recipe is a great example of the fusion of Indian and Thai cuisines. It is believed that the two cuisines were blended in the early 19th century when Indian immigrants moved to Thailand.

Celebrity chef Gordon Ramsay is known for his love of seafood curry. He has made several versions of this dish on his cooking shows and has even featured it in his cookbooks.